Enchilada is one of my favourite Mexican meals. It’s so easy to whip up and loaded with flavours. It’s guaranteed a hit always!
Ingredients
3 tbsp butter
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2 c. shredded, cooked chicken (can use a store-bought rotisserie chicken)
10 flour tortillas (taco size)
3 tbsp flour
1 c. sour cream
2 c. chicken broth
1 (4 ounces) can dice green chiles
salt & pepper & Adobo seasoning, to taste
2 c. shredded Monterey Jack cheese (or mozzarella)
HOW TO MAKE EASY CREAMY WHITE CHICKEN ENCHILADAS
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Place the cooked, shredded chicken in a medium-sized bowl. Add a cup of shredded cheese, salt, pepper, and Adobo seasoning.
Step 3: Into each flour tortilla, place the chicken mixture. Roll the tortilla up, then lay them in the prepared baking dish.
Step 4: Melt the butter in a medium saucepan. Once the butter has melted, whisk in the flour and allow it to cook for a minute until thickened. Pour in the chicken broth and stir until smooth.
Step 5: To the pan, stir in the sour cream and green chiles. Make sure not to let the mixture boil.
Step 6: Remove the sauce from the heat, then pour it over the enchiladas and top with the rest of the shredded cheese.
Step 7: Place the enchiladas in the preheated oven and bake for approximately 20 to 25 minutes.
Step 8: This step is optional, but if desire you can broil the enchiladas for about a minute or so until the cheese has slightly browned and bubbly.
TIPS:
For the chicken, you can cook them in many ways. You can roast a few chicken breasts in the oven. Simply drizzle the chicken with a little olive oil and season with salt and pepper. Cook the chicken breasts for approximately 35 to 45 minutes.
If desired, you can even boil the chicken until cooked. Alternately, you can use store-bought rotisserie chicken.
Using two forks, shred the chicken once cooked. You can also do this in a stand mixer using the paddle attachment.
Nutrition Facts:
Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1044mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 5.9mg | Calcium: 388mg | Iron: 2.5mg
Ingredients
- 3 tbsp butter
- 2 c. shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 10 flour tortillas (taco size)
- 3 tbsp flour
- 1 c. sour cream
- 2 c. chicken broth
- 1 (4 ounces) can dice green chiles
- salt & pepper & Adobo seasoning, to taste
- 2 c. shredded Monterey Jack cheese (or mozzarella)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Place the cooked, shredded chicken in a medium-sized bowl. Add a cup of shredded cheese, salt, pepper, and Adobo seasoning.
Step 3: Into each flour tortilla, place the chicken mixture. Roll the tortilla up, then lay them in the prepared baking dish.
Step 4: Melt the butter in a medium saucepan. Once the butter has melted, whisk in the flour and allow it to cook for a minute until thickened. Pour in the chicken broth and stir until smooth.
Step 5: To the pan, stir in the sour cream and green chiles. Make sure not to let the mixture boil.
Step 6: Remove the sauce from the heat, then pour it over the enchiladas and top with the rest of the shredded cheese.
Step 7: Place the enchiladas in the preheated oven and bake for approximately 20 to 25 minutes.
Step 8: This step is optional, but if desire you can broil the enchiladas for about a minute or so until the cheese has slightly browned and bubbly.
Notes
For the chicken, you can cook them in many ways. You can roast a few chicken breasts in the oven. Simply drizzle the chicken with a little olive oil and season with salt and pepper. Cook the chicken breasts for approximately 35 to 45 minutes. If desired, you can even boil the chicken until cooked. Alternately, you can use store-bought rotisserie chicken. Using two forks, shred the chicken once cooked. You can also do this in a stand mixer using the paddle attachment.
